North Indian Nepali Curry Dumplings Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 28, 2011
Oh my goodness! These were easy and SO delicious. I spent some time in Northern India and Nepal over the spring/summer and ate A LOT of these puppies. I needed to bring something for a multicultural potluck and thought, "well how hard could momo's be?" The plate emptied lightning fast and everyone raved about them. Used sausage meat because I couldn't find ground pork. I also cooked them in a frying pan with a little olive oil (5 min uncovered, 5 min covered w/ out turning) because I didn't have anything to steam them in. Yum. The dipping sauce was perfect. I used a hot red pepper in it. Yum. Thanks for the recipe!
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Photo by bananas360

Cooking Level: Beginning

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Reviewed: Sep. 17, 2011
Hard to beat !!!
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Reviewed: Mar. 4, 2012
My husband had momos before but this is the first time I am eating this. Very tasty! Although my husband said he didn't recall the dipping sauce to taste like this. This is also the first time I have used wonton wrappers. Did not go well, I used bamboo steamers but the dumplings stuck fiercely to it. We decided to use the throw them in boiling water instead. The wrappers became very soggy... Next time, I will cook the filling first, wrap it then pan fry it or something... And I might use ground beef instead, just for kicks.
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Photo by merlion

Cooking Level: Beginning

Photo by LindaT
Reviewed: Jan. 8, 2013
Yum.. tasty and easy. I cooked these like traditional pot stickers since I don't have a steamer.. a bit of oil to pan, cooked covered for 5 minutes,.. added a bit of water, covered again for 4-5 more minutes. The only change I would make next time is in the filling. For me, it needed to be less meaty, not as firm so I would add more veggies or a few panko crumbs to give the filling a lighter texture
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Photo by LindaT

Cooking Level: Expert

Living In: San Jose, California, USA
Reviewed: Jan. 19, 2013
For those who said their dumplings stuck, I recommend using a good non stick pan or cast iron pan. Add a little oil to brown one side then flip over and pour about a cup of water in the pan, cover tightly until the water is gone, then brown. This steaming will completely cook the inside and you will have a nicely browned dumpling (not soggy).
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Cooking Level: Intermediate

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Reviewed: Feb. 1, 2013
This recipe was OK at best. The flavors are good and I'd say it has potential, but I had the same experience "merlion" did. I tried steaming them with the attatchment (as suggested in the recipe) and they stuck to the metal, ripping open as I tried to take them out... not to mention that I could only fit about 5 in the steamer without letting them touch, meaning it took about 2 hours just to cook the dumplings. I tried boiling them and they got extremely soggy, so even the ones that didn't open in the pot ripped when handling. If I make these again, I'll try making them in a pan (as pictured).
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